Going to make our annual sausagefest on Sunday of 3-400 pounds of it which is typically breakfast bags, German cased links, and maybe other things this year. Has anyone ever made caseless breakfast links? Going to give it a shot using 50/50 deer/pork butt and Leggs seasoning.

Thinking of running a long line of sausage on to a pan and size them out that way, freeze and then vacuum package. Make both regular and some with pepper/sage added. I'll try to get picture of the whole deal and post.

Sorry but didn't get pictures taken of sausage making.....Breakfast links turned out great as long as one allows them to freeze SOLID before vacuum sealing!!! Also made about 250 pounds of other sausage: 125+ of breakfast both regualr and hot, German links both regular and hot, and 25of kielbasa. Put about half of the german in casings and the other half just bags to make patties and such with.

If any of you are looking for good seasonings try Clifco brand they are really good.